Open to infinite variations and requiring truly nominal effort, this creamy overnight oats recipe is the ideal make-ahead breakfast for those short on time (or energy) in the morning. Be sure to use old-fashioned rolled oats as steel-cut oats won’t soften enough, while instant or quick oats will simply disintegrate in the milky abyss. A batch can hold for four days in the refrigerator, meaning you’re set for most of the week if you meal prep on Sunday night.
This base recipe is as easy as it gets (just oats, yogurt for protein, and dairy-free milk). It includes two optional add-ins (flaxseed and wheat bran). Both ingredients boost the fiber to keep you feeling full longer. Chia seeds would work well too.
Toppings are what keep the oats interesting, so change them up often. For something savory, omit the sweetener and top your bowl with miso-braised kale and a jammy egg or ghee-toasted seeds and cashews. Meanwhile, combinations like banana, maple syrup, and tahini and coconut, dates, almonds, and honey offer a sweet and slightly earthy start to the day. And if all you have time for is a handful of blueberries and a scoop of your favorite nut butter, that works too. Looking for more healthy breakfast ideas? Right this way.
Editor’s note: This recipe was originally published January 24, 2017.
Recipe information
Yield
4 servings
Ingredients
Overnight Oats:
Toppings:
Preparation
Step 1
Combine oats, yogurt, flaxseeds (if using), wheat bran (if using), salt, and 1¼ cups nut milk in a medium bowl, re-sealable plastic quart container, mason jar, or large measuring cup. If serving with a sweet topping, add agave syrup and stir to combine. Cover and chill overnight.
Step 2
If desired, loosen mixture by stirring in a few more tablespoons of nut milk and let come to room temperature. Top as desired.
Do Ahead: Oats can be assembled 4 days ahead. Keep chilled.
Recipe notes
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